How to clean pork intestines for sausage quickly and correctly

Cleaning pork intestines for sausage is easy. Fans of such products know that the most delicious and healthy product is obtained when cooked at home in a natural casing. It can be found cleaned in the store or processed and prepared for future use on your own.

How to prepare pork intestines for homemade sausage

For cooking sausages at home, many housewives prefer to use pork intestines. They are universal, as they are suitable for various types of meat, mixtures of them, as well as vegetables, cereals and other ingredients. They cook sausages for grilling, hunting, raw smoked, hot smoked products.

One of the advantages of pork giblets is that even housewives who do not have special knowledge and skills can process them.

Preparing pork intestines for sausage is a simple process. It needs:

• protective gloves for hands so that the skin does not absorb a characteristic, persistent odor;
• thick oilcloth or film for the table;
• separate cutting boards (after work, they should be washed with soda and sprinkled with vinegar).

The shells are harvested after cutting the carcass so that they do not lose strength and elasticity. Intestines from one animal allow you to process and contain up to 15 kg of minced meat.

How to process pork intestines for sausage in the traditional way

Mistresses and cooks know several ways to clean pig intestines. One of them is considered traditional and is as follows:

1. The shells are washed in cold water.
2. Cut into several pieces, the length of which can be from 2 to 5 m.
3. Since the epithelium in the giblets can be unpleasant to touch, it is better to squeeze it out before cleaning the pig intestines under running water.
4. Each piece is turned inside out. To make it easier, take a crochet hook or knitting needle, any pointed sticks. They cling to the edge of the shell and thread it inward, stretching along the entire length.
5. Take the dishes for soaking the product. Fill it with water, add salt and soda at the rate of 2 tbsp. l. per 1 liter of liquid.
6. Placed in a solution of offal, left for 5 hours. This is necessary to remove fat and destroy harmful microorganisms.
7. Clean the product from the epithelium with a knife.
8. Soak again in cold water for 2 hours.
9. Rinse. If necessary, you can clean and rinse the pork intestines for sausage again. They must become transparent.
10. After they are pulled over a faucet and washed. At the same time, the integrity of the shell is checked.
11. Turning out.

How to clean pork intestines for sausage: a quick method

The traditional way to wash offal takes a lot of time. You can quickly clean pork intestines for sausage. They do it like this:

1. Squeeze out the epithelium with your hands to clean the inside.
2. The intestines are turned out using any suitable device, such as knitting needles.
3. Washed.
4. They heat up the water. If small intestines are taken, then the water temperature is brought to +50 degrees. If thick, then up to +90. Leave them in the liquid for 4 hours.
5. Then it remains to clean the epithelium with a knife, rinse under running water.
6. At the end, to eliminate unpleasant odors and disinfect, rinse in a solution of potassium permanganate (potassium permanganate).

A quick way to clean offal is appropriate if it belonged to a young animal

How to process pig intestines to get rid of the smell

If the hostess decides to clean pig intestines at home, she is faced with the problem of an unpleasant odor that can be difficult to get rid of. This is one of the difficulties of making sausages on your own, especially if a beginner has to do such work. The product may absorb the “aroma” and become inedible.

Thoroughly washing pig intestines for sausage and cleaning is not enough. Other methods must be used:

1. Soaking in soda solution. To breed it, take 2 tbsp. l. powder in 1 liter of water. Leave the product in the liquid for 5 hours. This helps to get rid of the microorganisms that cause the smell.
2. Treatment in a solution of potassium permanganate. Like soda, potassium permanganate kills germs and disinfects.
3. Immersion in potato mass. Raw peeled root crops are rubbed on a grater. Pork intestines are lowered into the resulting mass and left for 2 hours. Then rinse.

Methods for storing cleaned pork intestines

Housewives who have cooked pork intestines at least once on their own know that they always remain in excess. The product has to be processed for long-term storage. They do this in various ways. The most common way:

• properly clean pork intestines for sausage,
• wash them;
• after disinfection in a solution of soda or potassium permanganate, rub with salt;
• with it, pour the product prepared for the future, folded into any container.

This harvesting method is suitable for those cases when the shell needs to be stored for a period of not more than a year.

In order for the product to be usable for up to 5 years, it must be folded into a glass container, poured with saturated salt solution and rolled up.

Another method of storage is called dry storage, as it involves drying pig intestines. They need to be processed first.

• clean and rinse;
• treat with a disinfectant;
• soak in a saturated saline solution;
• hang to dry on a line.

Dried shells become transparent and rustle when touched. Before making sausages, they must be immersed in water for several hours.

Surplus can also be stored cold, that is, by freezing. To use it, you need:

• clean, rinse and disinfect pig intestines;
• soak them in a saturated salt solution;
• divide into several portions and send to the freezer.

How to cook canned pork intestines for sausage

The main work in preparing purchased, canned pork giblets for homemade sausage is to clean them inside and out, rinse thoroughly. The workpiece must be divided into segments of the desired size, turned out, soaked for several hours and rinsed again. After this, the giblets are ready to be filled with minced pork.

In stores and markets, you can buy frozen, dry, canned pork intestines in brine. There are differences in their training.

Frozen

If the tripe was prepared for future use by freezing, it can be put in a deep dish and left to thaw in a warm room, or immersed in water. Then make a saline solution and soak for 2-3 hours.

dry

If dry pork intestines are used for homemade sausages, then their preparation goes through the following steps:

1. The shell is inspected to check for cracks or holes. If it is damaged, then the area with the defect is cut off.
2. Dry offal is soaked in cool water. Processing time is about half an hour.
3. Prepare a solution with table vinegar, 1 tbsp. l. for 1 liter of water. Pork intestines are dipped into it so that they become pliable, soft.

Canned in brine

Homemade sausage casings preserved in brine acquire a special, piquant taste. They are recommended to be prepared for filling with minced meat in the following way:

1. Remove salt, rinse under running water.
2. Cut into pieces of the required length and check for defects.
3. Heat the water to a temperature of 30 degrees, soak the tripe in it. This helps to remove excess salt and make the shell softer.
4. Marinate in brine for 1-2 hours.

If all canned offal was not used in the preparation of sausages, they can be squeezed out, covered with salt and sent to the refrigerator.

Advice of professionals

People who have a lot of experience in making natural casing sausages share an alternative way to quickly clean pork offal. If they need to be prepared in large quantities, then scraping everything with a knife is long and difficult. You can use this trick:

1. Take a deep basin or any other large container. Put pork intestines in it.
2. Top with salt and flour.
3. Add citric acid.
4. Rub the giblets and rumple, as when washing clothes.
5. Turn inside out and repeat this procedure.
6. Wash well in running water.

Professionals use small-diameter pipes or other cylinder-shaped objects to clean offal. Pig intestines are pulled over them. This is done in order to make it easier to clean the sausage casings. They are washed with a sponge for dishes, or washcloths-mittens.

Conclusion

Even a novice in culinary business can clean pork intestines for sausage – for this you need to know the basic rules. For 1 kg of meat, professionals advise taking a length of about 2 m. Before processing, offal is matte, painted in a pinkish hue. When they are ready to be filled with minced meat, they become transparent and white. The main task during cleaning is to scrape them out as best as possible from the inside and out and rinse thoroughly.